Can you make no-knead bread with gluten-free flour?

Yes, you absolutely can. The key is using a high-quality gluten-free flour blend that contains a mix of starches and whole grain flours, like rice flour, tapioca starch, and potato starch. These blends mimic the elasticity of gluten and give your bread structure without kneading. For best results, look for blends labeled “for bread” or make your own mix with equal parts whole grain and starch flours.

How to make gluten-free no-knead bread?

To make gluten-free no-knead bread: Mix gluten-free flour, salt, and yeast. Add warm water and stir until a sticky dough forms. Cover and let ferment at room temperature for 12–18 hours. Shape the dough and bake in a preheated Dutch oven at 450°F for a crusty finish. The extended fermentation time develops flavor and texture, making this method ideal for gluten-free baking.

Can you make gluten-free no-knead bread?

Absolutely! Gluten-free no-knead bread is not only possible, it's also easier than traditional bread baking. It eliminates the kneading step, which is often tricky with gluten-free dough. With the right flour, hydration, and fermentation time, you’ll enjoy a bakery-style loaf with a crispy crust and tender crumb—without gluten or hassle.

How long can you leave gluten-free no-knead bread?

After baking, gluten-free no-knead bread stays fresh at room temperature for up to 3 days in an airtight container. For longer storage, slice and freeze it for up to 3 months . Just toast slices straight from the freezer or thaw as needed. If you mean how long the dough can sit before baking—it can typically rest for 12 to 18 hours . Beyond that, it may become over-proofed and lose structure.

No-Knead Gluten-Free Bread – Easy Homemade Recipe

Name: No Knead Gluten Free Bread
Prep time: PT-486197H42M14S
Cook time: 45 min
Total time: PT-486197H42M14S
Cuisine: American
Ingredients: 3 cups gluten-free flour blend (with rice, tapioca, and potato starch); 1½ teaspoons salt; 1 teaspoon active dry yeast; 1½ cups warm water (110°F/43°C); Optional: 1 tablespoon olive oil, herbs, seeds, or sweeteners

Description

An easy and foolproof gluten-free bread recipe that requires no kneading. Perfectly crusty on the outside and soft on the inside, ideal for beginners and seasoned bakers alike.

Ingredients

Scale

3 cups gluten-free flour blend (with rice, tapioca, and potato starch)

1½ teaspoons salt

1 teaspoon active dry yeast

1½ cups warm water (110°F/43°C)

Optional: 1 tablespoon olive oil, herbs, seeds, or sweeteners

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Instructions

In a large bowl, mix the gluten-free flour and salt.

In a separate bowl, dissolve yeast in warm water and let it sit for 5–10 minutes until foamy.

Combine wet and dry ingredients. Mix until a sticky dough forms.

Cover the bowl with plastic wrap and let it rest at room temperature for 12–18 hours.

Preheat oven to 450°F (232°C) with a Dutch oven inside.

Shape the dough into a round ball on parchment paper.

Carefully transfer dough into the hot Dutch oven. Cover and bake for 30 minutes.

Uncover and bake for an additional 15–20 minutes until the crust is golden brown.

Cool on a wire rack for at least 1 hour before slicing.

Notes

Ensure your flour blend includes both starches and whole grains for best texture.

For a sweeter bread, add 1 tablespoon honey or maple syrup.

Use a thermometer to check for doneness (205°F internal temp).

Bread slices freeze well for up to 3 months.

Nutrition

Serving Size: 1
Calories: 130
Sugar: 1g
Sodium: 290mg
Fat: 1g
Carbohydrates: 28g
Fiber: 2g
Protein: 2g